Combine cream, egg yolks, ⅓ cup of the sugar, salt, and 1 tsp of the vanilla with a whisk.
Divide the cream mixture evenly into the ramekins.
Pour 1 cup of water into the pressure cooker.
Cover each ramekin tightly with aluminum foil. Place the ramekins in your pressure cooker on a trivet.
Close the lid. Set the steam release valve to [Sealing].
Choose the [Manual] or [Pressure Cook] function. Change the pressure to [Low Pressure]. Use the [+] and [-] buttons or turn the dial to set the time to 13 minutes.
Once the cook time is ended, let the pressure cooker naturally release for 10 minutes.
After 10 minutes, set the steam release valve to [Venting]. When the float valve has dropped, open the lid.
Combine remaining sugar and vanilla in small bowl.
Put ramekins in fridge for 1 hour.
Remove foil from ramekins and sprinkle 1 tbsp of the sugar mixture on each ramekin.
Turn on the propane torch. Holding a ramekin in one hand, torch the sugar until brown and carmelized. Repeat for each ramekin.